Chicken pot pie 8

Ann Creber's - Nana's Chicken & Egg Pie


by Ann Creber

It's autumn and time for some hearty classic dishes. This is one I used to offer in my Farmhouse Cookery classes and is a favourite of my own. I hope you enjoy it, too. This can be cooked in advance and reheated at serving time, which makes it a good choice for an after-the- footie meal!


Serves 6-8

  • Sprigs of thyme, parsley, marjoram and 2 bay leaves tied together
  • 1 large roasting chicken
  • 3 cups chicken stock
  • 6 TB butter or substitute
  • 4 TB plain flour
  • 3 spring onions, chopped
  • 180 gr. mushrooms, sliced
  • 6 hard-boiled eggs, shelled & sliced
  • salt & pepper to taste
  • 2 cup mashed cooked potatoes
  • Additional chopped parsley


  1. Place the chicken and herbs into a large saucepan with enough water to almost cover and simmer until chicken is tender. Remove chicken & drain well.
  2. Strain the stock, cool, and place into the frig to chill a little. Discard skin from the chicken, cut the meat into cubes and set aside. When stock has chilled, skim off any fat on the surface.
  3. Heat 4 TB butter in a saucepan, add flour and stir for a minute or two over low heat. Gradually add chicken stock, raise the heat and whisk until smooth and thick.
  4. Butter a casserole, layer chicken meat, spring onion, parsley, mushrooms, egg slices and sprinkle with salt and pepper.
  5. Meantime, cook the potatoes and mash smoothly with a little milk and stir in additional chopped parsley. Spread evenly over casserole and dot with remaining butter. Heat in a moderate oven for about 30 minutes or until well heated through and potato is golden brown.

Serve at once with salad or vegetables of choice.

Serve with a glass of Yarra Valley wine....

Hope you enjoy this satisfying dish! (You can cheat a bit by using a BBQ chicken and a carton of chicken stock! Ssshhhh!)

Ann Creber
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